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Here's carbonara, step by step. Miso speaks up exactly when you need him to.

Carbonara

Classic Roman pasta with egg, pecorino, guanciale, and black pepper.

25 min· Serves 2· Medium· +225 XP

1. 01

   Start boiling pasta water

   10:00

   Fill a large pot 3/4 full. Crank the burner to high. Cover with a lid until it's a rolling boil.

   

   Miso says Use more water

   Pasta needs room to move around or it will stick together.

2. 02

   Make egg and cheese mixture

   3:00

   Whisk 3 yolks and 1 whole egg with 3/4 cup grated pecorino and cracked pepper until thick and creamy.

   

   Miso says Mix should be pancake-thick

   The mixture should be thick like pancake batter — this prevents the eggs from scrambling when added to hot pasta.

3. 03

   Cook pasta until nearly done

   9:00

   Salt the water until it tastes like the sea. Add 200g spaghetti. Cook 1 minute less than the package says. Reserve 1 cup pasta water before draining.

   

   Miso says Undercook your pasta

   It will finish cooking in the pan with the guanciale fat.

4. 04

   Cook guanciale until crispy

   7:00

   Add guanciale strips to a cold non-stick pan. Bring up to medium heat. Render 6-7 minutes until golden and crispy.

   

   Miso says Start in a cold pan

   Fat renders slowly without burning — no oil needed, guanciale has plenty of its own.

5. 05

   Drain pasta and build the sauce

   2:00

   Toss drained pasta into the guanciale pan with heat OFF. Pour the egg mixture over. Toss vigorously for 1-2 minutes. Splash in pasta water if it thickens up too fast.

   

   Miso says Residual heat is perfect

   The pasta and pan are hot enough to make a creamy sauce. Putting it back on the burner scrambles the eggs.

6. 06

   Plate and serve immediately

   1:30

   Warm two bowls. Twirl pasta into portions. Top with the rest of the pecorino and more cracked pepper.

   

   Miso says Carbonara waits for no one

   It thickens as it cools — serve and eat immediately for the best creamy texture.